Sunday, 25 November 2012

Over the Moon for Mun Bagel (aka Moon Cookies / Poppyseed Cookies)



He's here!  He's here! ...  He's gone.

It took me too long to write this post, and in a blink of an eye, my Uncle Jim's brief visit is over...

Who, you might ask is Uncle Jim...he's Mom's brother.  Although we are in touch regularly, I hadn't seen him since April 2011 (he lives on the west coast), and he finally made it back for a visit!

Mom and Jim (1947)
Growing up, we visited Regina regularly.  Mom was very close with her family, and my parents made sure we spent as much time as we could with them.  Visits to Regina were always fun...Bubbie and Mom would cook up so many delicious treats, laughing and chatting the whole time.  There were trips to the cottage at Sandy Beach, and best of all, I could spend time with my good friend Kathryn who lived down the street, hanging out in her basement, playing billiards and listening to 45's (records for those of you too young to remember).  

Mom and Jim (1948 or 1949)

And then there was Uncle Jim.  He was no ordinary uncle...he was so patient, and kind and relatable...he would talk to us and take the time to rediscover us as people, finding out what are latest interests, likes and dislikes were.  Above all else, he loved us and we knew it.  Other than our parents and grandparents, he was the only adult in our lives that we knew would do anything for us, would always protect us, and put us first.

And he did, and still does.  I do not want to turn this into a sad post, but suffice it to say, in our darkest hours  of Mom's Alzheimer's, and Dad's emergency bypass, and all the other challenges life has brought us, Jim is always there, providing support and encouragement, an ear to listen and a shoulder to cry on, even hopping on a plane on a moment's notice, just to be with us when we needed a rock during Dad's emergency surgery and Mom's crisis placement in long-term care (all on the same weekend).  He doesn't let us "go it alone".  He is more than an uncle, he is family.

Mom and Jim (1960s) - doesn't she
bear a strong resemblance to my Sara?!

We had a family dinner the (Saturday) night of Jimmy's arrival.  Dad, Davie, Lena and Abby came over, and Carlo and the kids had a good chuckle (at my expense, of course) as we reminisced about yesteryear - the people and the food, and some of the more unusual dishes that would be consumed in Bubbie's house.  She was not always a gourmet cook - some meals were as "mangia cake" as you can get!  I wish I took a picture of their faces when they heard that Bubbie Lou and Mom actually fed us canned spaghetti on toast.  I'd totally forgotten about that until Jimmy mentioned it.  I don't know what mia familia were more horrified by - the fact that we ate spaghetti on toast, or the fact that it was canned - come on, what do they think alphaghettis are?!?!  Then Davie and I both recalled the most "delicious" canned macaroni & cheese (hey, give us a break, we were kids, what did we know?!).  There was Zaida's cheese (Velveeta) and lest we forget the home-made specials - stewed figs and red river cereal for breakfast.

I had the best of intentions to make some of Bubbie's special dishes for Jimmy to taste again, and luckily had a couple on hand...he seemed to really enjoy the tuna antipasto and dill pickles.  Unfortunately, it was a whirlwind weekend and I never actually baked the mun bagel cookies - the dough is chilled in my fridge, but that's as far as I got.

Mun Bagel, otherwise known as "moon cookies", are little round bagel-shaped twisted cookies with poppy-seeds.  They are a dense and crunchy cookie that go well with tea, and that is exactly how I remember us eating them in my younger days, sitting around Bubbie and Zaida's dinner table.  They were not very sweet, and did not boast a sticky or gooey icing, but after a few bites, they became addictive - you couldn't just eat one.
This is the photo originally posted on Facebook
So, this weekend we had friends coming for dinner and I decided to serve an array of cookies for dessert, mun bagel being one of the assortment.  On Friday evening I made 100 cookies (they are small) and posted the photo to Facebook.  Imagine my shock and delight when my cousin Jessica (Jim's daughter) commented on the photo just minutes after it went up:
 Now those bring back memories. I could probably eat that whole pan. I probably could have when I was 5, nevermind now.

Then another comment, this time from my cousin Erin (my uncle Van's daughter):
Oh my goodness!! My favorite. I think I need to learn to make these just so I can dip them in my tea.

Now I was on cloud 9.  I didn't think anyone other than Davie or me would hold memories about these cookies.  I was a happy camper.

Fast forward to dinner last night.  I was trying to make kid-friendly sweets - so I whipped up some mandelbroyt and Bubbie Lou brownies in addition to the mun bagel...image my surprise when I turned to the counter where my dessert tray was sitting and discovered that the kids kept coming in to grab a handful of mun bagel!  Seriously, I had to refill the plate and they finished every last one I had made!   My kids loved them!!!!    I guess I know what I am doing after Hebrew school today - baking more mun bagel.

And when they are done, I will take that first bite with my "glaizl tea" (glass of tea), I will think of my Mom, Bubbie Lou and the matriarchs before her. Y

PS - I guess I will have to overnight courier the cookies to Jim!

So from my family to yours, I hope you enjoy this cookie as much as we do.  Until next time, I wish you a wonderful day filled with family, fun, friends and fantastic food.  B'Tayavon & Buon Appetito!

Bubbie Lou's Handwritten Recipe
Another recipe card (I believe it's also Bubbie's,
otherwise it belongs to Mom - their handwriting is so similar)
Mun Bagel (Moon Bagel/cookies)

Ingredients:

  • 3 eggs
  • ¾C white granulated sugar
  • ¾C Mazola oil (or other oil you prefer - I use Canola)
  • ½C poppy seeds
  • 3 tsp baking powder
  • 3C flour
  • ¼ tsp salt


Method:
Preheat oven to 300˚. Mix eggs and sugar. Add oil.  Combine dry ingredients in a separate bowl.  Slowly add dry ingredients and poppy seeds to mixture.  (I actually toss my seeds into the flour mixture).  Chill the dough if making round cookies, leave at room temperature if making mun bagels.  Bake for 10 minutes, or until golden brown.  

How to roll mun bagel:

Dough should be at room temperature  Roll into 6" to 8" rope

Fold in half 
Gently pinch together

Gently holding 1 end down, use other end to twist



Bring ends together to form a circle and pinch to secure

Monday, 12 November 2012

Tuna Antipasto - A Tasty Treat!


My mother comes from a social family...many of my childhood memories are of dinner parties, with  beautifully-dressed adults milling about, plates and glasses in hand...chatting and nibbling on delicacies prepared by Bubbie Lou and/or Mom.

Davie and I were usually bored stiff at these events - they were loud (couldn't hear the television or fall asleep) and boring (we were allowed to come down for food but then were expected to retreat to our own space and leave the adults to visit).  

Looking back, I smile as I recall the tastes and sounds associated with fond memories of a time and era that has since disappeared.

One dish that stands out is an appetizer that my matriarchs would make - tuna antipasto...a dish with which I have a love-hate relationship.  It is chock-full of yummy ingredients: pickles, mushrooms, green olives, tuna, ketchup, Worcester sauce, chili sauce & cocktail onions.  Placed on a triscuit, this canape is refreshing and delectable.   But too much of a good thing is exactly that - too much.  So, I like to enjoy this in small doses.  It's a good thing that it keeps in the fridge for a couple of weeks!  

Looking back, I wonder if this could also be the reason that both Bubbie Lou and Mom served it when hosting buffets: luncheons, brunches and buffets (like Break the Fast).  

Anyways, I found the recipe amongst Bubbie's collection of handwritten recipes in My Golden Recipes, and finally got around to making it last weekend.  Imagine my surprise when I went to the cantina to collect the ingredients only to discover that Sara and Carlo had pilfered my stash and eaten both jars of cocktail onions!  Oh well, that is the one ingredient I can easily live without!

So, from my family to yours, I hope you enjoy our Tuna Antipasto recipe.  

Until next time, I wish you a wonderful day, filled with family, fun, friends and fantastic food.   B'Tayavon & Buon Appetito!


2 tins of button mushrooms (halved because mine were big)

4 celery twigs/stalks (cut into bite-size pieces)

3 carrots (peeled and sliced into thin rounds)

1 medium jar of mixed pickles (drained)

1 jar of green olives with pimentos (drained & halved)

Chili sauce & ketchup
(Worcester  & lemon juice not pictured)

Presenting...Tuna Antipasto!

Jarred and ready for the fridge!

Tuna Antipasto

Ingredients:
  • 1 jar silver cocktail onions
  • 1 jar (medium size) sweet mixed pickles
  • 1 jar (medium size) stuffed small green olives
  • 2 tins white solid tuna
  • 2 tins whole baby button mushrooms (if larger, slice)
  • 1 bottle (large) ketchup
  • 1 bottle (large) chili sauce 
  • 3 carrots, peeled and sliced into thin rounds
  • 4 celery twigs, sliced thin
  • 1 tbsp Worcester sauce
  • juice from ½ lemon

Method:
Drain all ingredients, cut all ingredients (as noted above), except for onions and cauliflower (from mixed pickles).  Add tuna last.  Mix gently and seal in mason jars for the fridge.  Freezes well (in Tupperware) too!

Friday, 9 November 2012

Chicken Salad on Brown, Toasted - A Mom Memory Moment

Good morning everyone!

I am sorry I am not blogging as often - life seems to be getting busier all the time, and at the end of the day I flop into bed (not to mention the fact that my old eyes just cannot bear to look at a computer screen past 8:00 pm anymore!).

So I was thinking...there are many Mom moments that I would love to share...short and sweet anecdotes about Mom, me, us...when I was growing up - moments that are usually connected to food in some way, shape or form.

And so the "Once Upon a Time  Mom Memory Moment" post is born... short & sweet stories about "vat vas, vas"...

I was perusing my Facebook news feed earlier today, when I came across a photo that stopped me in my tracks - it was the creamiest, thickest chicken salad sandwich I had seen since I was a young thing in the early 1980's.

Below is my post from My Mother's Treasure (Facebook), with a link to the recipe from "Sharing Recipes".
 


When I was a tween and teen I spent many school vacation days working at my parents' office. Mom and I would go across the street to "111 Avenue Road" where there was a little family-owned and operated "diner". We would both get the chicken salad on brown bread, toasted, with lettuce. It was the most delicious sandwich I'd ever tasted and I looked forward to those lunches with Mom.

111 Avenue Road has long since closed down, and I have never managed to replicate their chicken salad...but this sandwich looks like it may bring me closer to the recipe...doesn't it look amazing!?!

Wednesday, 31 October 2012

Happy Halloween: Candy Apples and so much more!!

Happy Halloween!


Some people love Halloween.  They dress up in fancy costumes, decorate their houses and indulge in treats for weeks before and after October 31st.

I am not one of those people.  I lack vision and definitely lack the artistic ability to bring great ideas to life.  My mother was pretty much the same.  Our decorations were limited to a carved pumpkin, and our costumes were plastic face masks with the elastic string stapled to the sides and a synthetic covering that went over your fall jacket.  I think I even went as a ghost one year, in a sheet with 2 holes cut out for eyes!!

But none of this bothered me.  I liked the candy, and learned to carefully and quietly slide the kitchen chair across the floor to the cupboard, where I would climb up and balance on 1 foot while trying to silently dislodge the candy bag from the top shelf and sneak some sweet treats...and for the record, I rarely got caught.

My Bubbie Lou, on the other hand, definitely got into Halloween a more than Mom and I did.  I remember visiting her and Zaida Bernie in Regina when I was 19, which visit coincided with Halloween.  I discovered she had made caramel apples, but she slapped my hand away when I reached for one, explaining that she made them for her grandchildren!  I reminded her that I WAS her grandchild, to which she relented, letting me have ONE apple, insisting I leave the rest for the little ones!

Fast forward to the present...I am 44 and still lacking artistic ability, but Carlo makes up for it! He is an artistic person (that's where our girls must get it from) and does a great job decorating the house (when we aren't preparing for Hurricane Sandy's wind gusts), and our kids get into dressing up and collecting treats.  Strangely, this year I am overcome by the urge to bake and make candy treats.

My first try making candy apples (2012)

And so, for the first time ever, I have made candy apples.  What fun it was to watch this goopy, gloppy syrup thicken and to swirl fresh, crunchy green apples in the concoction.  But the best part was the smile on my angels' faces when they discovered the sweet treat waiting for them in the kitchen....and now I understand why my Bubbie made those fantastic caramel apples, and all the wonderful treats she collected in her Golden Recipes...

Bubbie Becca (2009)

Haunted doll (2009)

Beethoven (2010)

Cat in the Hat is happy (2011)

Whether you celebrate Halloween, or just like sweets, I wish you all a wonderful day filled with family, fun, friends and fantastic food!  Happy Haunting, B'Tayavon & Buon Appetito!

Monday, 24 September 2012

Brownies for Bubbie Lou's 94th Birthday



Now that the school year is upon us (yes, I still measure my life according to the school year!) I am settling back into a routine and slipping into a state of organized bliss.

I spent a glorious 2 hours yesterday (Saturday) morning going through my long list of emails, loading extra-curricular and school events into my online organizer (you really should check it out - it's amazing and can be utilized by the whole family, via computer or smart phone)....aaaah.

But first, I pulled out Mom's Cookbook and had an epiphany.  I am just like my matriarchs before me...baking was a source of relaxation/pleasure not only for Mom, but for her mom, Bubbie Lou.  There are tons of baking and dessert recipes written by my Bubbie that are beckoning...just waiting for me to resurrect them from their long slumber.  

And so, yesterday (still Saturday, although this post won't be published until Monday September 24th, in honour of, and on, Bubbie Lou's actual birthday) I decided to try my hand at her homemade brownies, with hot fudge topping...mmm mmm good!

I have tried making brownies before, but never with success.  This recipe was unbelievably simple and easy, and turned out perfectly.  I made it with nuts, so it won't go to school, but it is a great after school or evening snack and was a hit with the family - even with me and Sara, and we are not chocolate fans!  And the topping...what can I say?  It was another simple recipe, but it was really delish!

And so, from my family to yours, I hope you enjoy this recipe as much as we did.  I wish you a wonderful day filled with family, fun, friends and fantastic food.  B'Tayavon, Buon Appetito, and Happy 94th Birthday Bubbie Lou!

Bubbie's Brownies

Ingredients:


  • 1 C sugar
  • 2 eggs
  • 2 squares of chocolate
  • ½ C butter
  • ½ C flour
  • ½ C chopped nuts

Method:Preheat oven to 350 degrees.  Beat eggs and sugar.  Melt butter and chocolate, adding to egg and sugar mixture. Add flour and nuts.  Pour batter into 8 x 8 pan (greased or parchment-lined) and bake for 40 minutes, or until edges come away from side of pan.  Top with Hot Fudge Icing (recipe below), cool, slice and serve.

Hot Fudge Icing 

Ingredients:


  • 2 squares of chocolate
  • 1 C icing sugar
  • 1 egg (beaten)
  • 2 tbsp melted butter
  • 1 tsp vanilla
  • 1 C mini marshmallows
Method:
Melt chocolate squares in double boiler.  Add remaining ingredients to melted chocolate, stirring constantly. Pour the hot mixture over the brownies (top with more chopped nuts) and allow to set.  

Friday, 21 September 2012

I'll Love You Forever, I'll Like You For Always...I will remember...


If you had told me 10 years ago that I would be blogging about my mother, who fell prey to Alzheimer's Disease at the age of 59, I would never have believed you. 

I thought it might happen one day, but not so soon.  I don't think anyone expects it to happen to them - this is a disease that touches someone else, someone elderly...

Today, as I write this short note, I remember the amazing life my mother gave me, my father, my brother and my kids and Carlo.  I remember the love, the nurturing, the smiles and the laughter.  I remember the lessons she taught, the traditions she passed down, the obstacles she overcame, the home (and meals) she lovingly made for her family...and I smile. 

Thank you all for sharing this journey with me...MMT readership makes me feel a little less alone on this long and difficult road...knowing that her memory lives on, even if it is lost to her, takes the edge off the searing pain of losing her spirit far too soon.

For everyone out there who has been affected by, is/was living with Alzheimer's...let us remember together, and remain vigilant in our efforts to fight this disease. 

(Sorta) in the words of Robert Munsch:

 Joychee - I love you forever, I like you for always, as long as I am living, your baby I'll be


Sunday, 16 September 2012

Rosh Hashana 5773: Dill Pickles...a story unfinished

Shana Tova: hoto source - http://httpforward.com/
articles/144288/ubiquitous-holiday-greeting-irks-some/


So here I am, in the wee hours of the morning, perusing the cookbooks and floating down memory lane.

I am looking for another, new matriarch recipe to add to our Rosh Hashana meal and introduce to the family tomorrow night.

The kids are asleep - Becca with a fever and cold (just in time for Rosh Hashana) - and just I discovered yet another dill pickle recipe in Mom's cookbook!  So I pulled it out, and with it came a slew of papers, little slips of paper some with writing and notes, others were store receipts with notes on them.  They are a record of Mom's pickling years - she tracked everything!  The quantities of everything she bought (cukes, tomatoes, dill, spices & salt, vinegar, garlic, lids), the cost and the yield.   There are even dates!!

One of two sets of Mom's pickling records

The Yomim Tovim (Jewish holidays) are especially difficult for me (as I am sure they are for Davie and Dad too).  It was a time that I spent with my mother - whether I wanted to or not! - reviewing menus and deliberating quantities, helping set tables, preparing the occasional dish, and mostly just spend time with my mom.  I loved the smells of her kitchen during the holidays, and that is probably what drives me to cook for hours on end, until my arthritic feet ache so badly I can barely stand...knowing that my children are experiencing the same haymishe (friendly) household that I did.  Really - there is no greater satisfaction for me than when they all come into the kitchen excitedly sniffing the air, guessing at what I am preparing.

Every Rosh Hashana, Chanuka and Passover I find myself reaching for the phone to call my mother and review my menu.  To update her on my progress, and boast of yet another dish I've completed for the festive meal.  But those days are gone, and the best I can hope for is that she is sufficiently alert to perhaps hear and process what I am saying when I visit...then I may see a smile and a twinkle in her eye.

And so, it is a sweet surprise for me to discover these notes, telling me so much in what appears to be nothing.

  • That my memory is clear, she DID make tons of jars every year - 262 quarts in 1976(!), but on average she made 75 quarts a year. 
  • That she always made them in the middle of August - except for the year Carlo and I married (1995), when she waited until late September.  
  • That she was a more diligent record keeper than I realized, albeit on the fly and on scraps of paper (THAT I knew!).  
  • That the last time she made them was August 11th, 1996 - 16 years ago...


In my mind, and my heart, I believe that this was a message I was meant to receive today, on the eve of Rosh Hashana 5773 (2012).  I think my matriarchs are up there, watching over Mom, me and my girls, and they knew I needed some answers and inspiration.  The whole time I was making the pickles (2 weeks ago tomorrow) I was kicking my younger self for not having the foresight to realize that everything my mother told me was valuable, that I needed to listen carefully so I would have the information for the future, when I no longer had her to turn to.  And now I have some more information to go by - what quantities I really need to buy and when I should be making my pickles.  And I have another little piece of my mother to keep close and treasure.
The second set of records...{{sigh}}

Most of all, these little discoveries push me forward, to write more, blog more and share the stories and recipes with my kids...so one day, when I am no longer able to guide them, and remember, they will still have the treasured memories and flavours of my childhood and theirs.  Y


So,from my family to yours, I wish all those celebrating a happy, healthy and peaceful New Year, may 5773 be the best one yet for all of us.

Whatever you're cooking, may your Sunday be filled with family, fun, friends and fantastic food.  B'Tayavon & Buon Appetito and Shana Tova u Metuka!




Tuesday, 11 September 2012

Dill Pickles, Kensington Market and a multitude of matriarchs

My first batch of dill pickles

I grew up in a beautiful old house in a lovely neighbourhood in Toronto.  My bedroom had vaulted ceilings and lots of windows that faced our front yard.  Mom helped me choose my wallpaper - a lovely soft rose pink colour with ivory cameo designs.

One feature of our century home was that the basement was more like a cellar.  The ceilings were low (maybe 6½ feet high).  It was mostly used for laundry and storage, but I took over the room at the bottom of the stairs and transformed it into my classroom.  I had chalk boards, and a makeshift teacher's desk, and would spend countless hours down there teaching my imaginary students.

The only other time I went down there other than to "teach" was to help Mom make pickles.  Oh what an adventure it was each year...

Mom would pile us in her station wagon and off we'd go to Kensington Market to see Sam at the Augusta Fruit Market.  Sam was an older man who both my Baba Dora and mother went to for all their "produce preserving production" needs.  He would have a couple of boys load bushel upon bushel of "cukes" (small cucumbers) into Mom's car, along with tons of garlic and fresh dill, and off we'd go.

I don't remember how everything made it to the basement laundry room, but I do remember my job once it was all in place...scrubbing endless sink-loads of cucumbers.  I stood there for what felt like hours - and probably was - scrubbing every last hint of dirt from them...do you think that it what made me the clean freak I am today?!

I can remember Mom peeling garlic as the rinsed dill lay out to dry on the makeshift  counter tops (towels on the top of the washing machine and dryer).

I can see Mom dropping the garlic cloves & dill into each mason jar, then stuffing the cucumbers into them, contorting her hands to squeeze as many as she could into each jar, then pouring the brine over top and sealing the jars...

Oh how I wish we had photos of this assembly line operation - it was something to see, and to experience!

We would make tons and tons of jars...they lined the walls of our basement storage room, and everyone loved them.  We would anxiously wait for the pickles to be ready...it took weeks, and then, voila - pickles for everyone!

When Mom got sick it dawned on me, for the first time, that all the delicacies I grew up eating and enjoying would never pass to the next generation.  There was no way I could recreate these dishes from scratch, without any clues as to the ingredients, measurements, etc.

When I started going through My Golden Treasures I stumbled upon these 2 recipes...Auntie Adele's Cold Pack Dill Pickles and Louise's Boiled Brine Dill Pickles.  I can remember Mom boiling the brine, so I know she made her mother's recipe. I cannot explain to you what a thrill it was for me to discover that all was not lost.  I can keep the recipes going, and document them for my kids, brother, niece and cousins...so the recipes will not stop with the generation before...they can continue.

Bubbie Lou's original recipe card


And I have decided that it is high time I take my rightful place in the line of matriarchs and take on the Mount Everest of Mama's recipes: Bubbie Lou's Dills.  I find this intimidating and exciting at the same time.  My memories of pickle-making are those of a little girl...we hurdled mountains to make these things - or so it seemed from a young girl's eyes.  More than intimidated, I am on shpilkis (defined by the Urban Dictionary as 'bounc(ing) off the walls', nervous energy without purpose. In English - to be 'on pins and needles'.) because I am the third (maybe fourth if it originated with Bubbie Gertie) generation to make this recipe...I am keeping it going...

I think I might have backed out of the whole pickle-making adventure, except that I came home to find that my husband picked up a box of jars and a basket of mini cucumbers for me to start my project.  And so began my pickling adventure.  There was just one small problem - we were already committed to making 3 cases of tomatoes into sauce with my in laws over the long weekend.  So I put off my pickle project to the Labour Day Monday.  

When Monday came around I washed the mason jars, soaked and scrubbed the mini cucumbers, rinsed the dill, boiled the brine, and starting peeling garlic.  It all came back to me - the smells of the dill and the bubbling brine, even Mom's trick for easily peeling the garlic.  

All the years since I had last made pickles had slipped away, in my mind I went back in time...I was with my mother again, learning at her side, pickling under her watchful eye.  And so it was that I was overcome by a strange combination of comfort and loss.  I contorted my fingers and managed to squeeze all the cucumbers into the jars.  When I ran out of cukes, I managed to find a fantastic farm just minutes away that carries the most amazing produce and picked up 2 more baskets so I could finish off the job.  

All in all, it was not nearly as daunting an undertaking as I thought it would be, and even though I started small, making just 11 jars of cucumbers and 1 jar of green cherry tomatoes, I am left with a satisfying sense of accomplishment.  Next year I am planning on pickling a bushel!

So from my family to yours, here is a pictorial step-by-step of Bubbie Lou's dills pickles.  I hope you enjoy them as much as we did.


Soak and scrub the cucumbers

Rinse and drain the dill

Pour 16 cups of water in large stock pot

Add 2 cups of PICKLING vinegar

Add 7/8 cup of coarse PICKLING salt

Add 2 tsp of mixed pickling spices

Bring combination of all ingredients to a boil,
boiling gently for 5 minutes and then let cool

Peel garlic cloves (2 cloves to each jar)

We're ready to start packing and pickling!

Brine is cooled and ready to pour

Place 1 clove of garlic and a few
sprigs of dill in the bottom of each jar

Pack each jar with cucumbers (or green tomatoes)

Pour brine over packed pickles until
brine reaches top of each jar, seal tightly,
store for 2 weeks, then fill jars with brine
to overflow and reseal...they're ready!  



Louise's Dill Pickles (Boiled Brine)

Brine Ingredients:
16 C tap water
2 C Heinz pickling vinegar
1 small C pickling salt (ie ¾  to ⅞ in the measuring cup)
2 tsp whole mixed spices

General Ingredients:
dill weed
garlic cloves, whole and peeled
small cucumbers, scrubbed

Method:
Boil the brine ingredients for 5 minutes or so, and cool.  In washed jar place dill..garlic..pickles..dill, garlic..(I am assuming it is layered throughout the jar), then pour brine to overflow (ie right to the top of the jar (I will be doing this in the sink!).  Seal tight - set on table or boards with papers.

In 10 days to 2 weeks, unseal and add brine to overflowing.  Wipe jars and place on shelf.

Wednesday, 15 August 2012

Salmon Patties...simply scrumptious!


The room is dark, except for the flickering glow of the television broadcasting the 6:00 news from CHCH TV in Hamilton.

Outside is a blustering winter night, snow blowing in the wind, people braving the elements to come home to their families and hunker down for the night.

A little girl is fast asleep in the cushioned orange swivel chair (remember, this was the 1970s) in her father's den.

From the floor below, savoury cooking smells start to waft upstairs, and then her mother's melodic voice calls up for the kids to come to dinner.

Heavy-eyed, the little girl pulls herself from sleep, turns off the television, and makes her way downstairs for dinner - mmm salmon patties.

This is a true memory, and as vivid today as the day - some 35 years ago - that I lived it.  And the salmon patties were so delicious.  Hot and crisp, dipped into HP sauce.  This is a lovely meal, with a side Caesar salad and some Duchess potatoes.  One that I plan on making the next time Sara is out (she is allergic to fish, so it is not something we indulge in when she is home).

From my family to yours, I hope you enjoy this dish as much as I do.

Until next time, I wish you a wonderful day filled with family, fun, friends and fantastic food.  B'Tayavon & Buon Appetito!


Carol's Salmon Patties

Ingredients:

  • 1 can salmon
  • ½C bread crumbs
  • 2 eggs
  • 1 small onion, diced
  • 1 tsp worchestershire sauce
  • 1 tbsp flour
  • 1 tbsp lemon juice
  • salt and pepper to taste


Method:
Combine all ingredients, form into patties, fry in skillet until golden brown.  Serve hot with HP sauce or the white sauce Mom has written on the same page as this recipe.  


Carol's White Sauce

Ingredients:
  • 2 tbsp butter
  • 2 tbsp flour
  • pinch of salt
  • 1C milk
Method:
Combine ingredients in the order they are listed, heat in saucepan, whisk the whole time.  Serve hot on salmon patties.